Potatoes “under a fur coat” is a casserole of potatoes with minced meat, tomatoes and cheese - a time-tested recipe. Back in our student days, we prepared this dish, but even now the recipe has not lost its relevance - potatoes “under a fur coat” are appropriate both on the festive table and on the everyday table. Moreover, it is easy to prepare, and the ingredients are publicly available. The only thing is that you need to cook it slowly so that the casserole has enough time to simmer in the oven properly, then the result is simply excellent.

To prepare potatoes “under a fur coat” you need: approximately 1 kilogram of peeled potatoes, 2 small or 1 large onion, optional 2-3 cloves of garlic, 500-700 grams of mixed minced meat, 2-4 tomatoes, approximately 200 grams of hard cheese ( you can use sausage), mayonnaise (preferably liquid), salt to taste, ground pepper. Peel the potatoes,

Peel the onion and garlic, wash the tomatoes.

Cut the potatoes into slices, half the onion into half rings. Add salt, pepper if desired, mayonnaise,

mix and place the first layer in a small baking tray or baking dish.

If you don’t have suitable utensils, you can cook this dish in foil. To do this, you will need to make something like a nest or box out of foil - this dish will not work on a flat sheet without sides. If the mayonnaise is very thick or there is not enough of it, add a little boiled water to the potatoes. It is best to take mixed minced meat - from pork and beef,

but, in principle, you can use any other one - lamb, chicken, turkey, etc. Add finely chopped onion, chopped garlic, salt, ground pepper to the minced meat,

mix. If the minced meat turns out to be a little dry, add milk or ice water to it so that the minced meat is plastic. Spread the minced meat in a second layer on the potatoes.

Peel the tomatoes. To do this, make small cross-shaped cuts on the tomatoes and scald them with boiling water. Let it sit for a couple of minutes, and if the dish is shallow, turn the tomatoes from side to side.

After this, removing the skin is not difficult. Cut the tomatoes into slices and place on the minced meat.

Lubricate the tomatoes on top with mayonnaise or apply it with a mesh.

As a last resort, if there is no tomato, ketchup will do just fine - you will need to spread it in a thin layer on the minced meat, or even better, pre-mix it with mayonnaise, and apply this mixture to the layer of minced meat. After this, cover the casserole dish with a lid or foil and place in an oven preheated to 200-220 degrees. After forty to fifty minutes, when the dish is almost ready,

hard cheese (can be sausage), grate on a medium or fine grater

and pour into the mold in a layer.

After this, put the pan back in the oven for another 10 minutes. If you want the crust on the casserole to be more tender, close the pan with a lid again, and if you want the crust to be more crispy, place it without a lid. Take the finished dish out of the oven,

let cool for a few minutes, cut into portions with a spatula, very carefully so that the pieces do not fall apart, place on plates and serve.

Enjoy your meal!

If you like to try everything new, then you should like stacks of minced meat under a fur coat in the oven. This dish tastes nourishing, original and delicious. It resembles a large meat cutlet, but with a side dish. Stacks are prepared quickly enough if you boil the potatoes and eggs in advance.

Here is another puff pastry dish - it is prepared mainly for holidays, because the ingredients that go into it are very refined and not cheap in price.

Ingredients

• Eggs - 3-4 pcs
• Minced pork - 300 g
• Hard cheese - 100 gr
• Onions - 2 pcs.
• Raw potatoes - 2-3 pcs.
• Salt and spices - to taste
• Mayonnaise - 2-3 tbsp. l.
• Vegetable oil for frying

How to prepare stacks of minced meat

For this dish you can use minced meat made from any meat. You can also use meat combinations that your household likes. It is best to use freshly prepared minced meat - this will make the dish juicier and tastier. Add salt and spices and mix thoroughly to ensure even distribution throughout the meat mixture.

Grease the pan with vegetable oil or use parchment paper. Form six balls from the minced meat, flatten them into cutlets with a thickness of 1.5-2 cm, and place in the mold. Leave a small distance between the cutlets.

Remove the skins from the onion, cut into small cubes and fry in vegetable oil until golden brown. Cool the onion and place it on top of the meat patties.

Boil the eggs hard and cool them. It is better to do this in advance so as not to waste time. Peel the eggs and grate them on a medium grater, or crush them with a fork until crumbly. Place the egg layer on top of the onion layer.

Peel the potatoes and grate them on a fine grater. Carefully place the potato layer on top of the egg layer.

Place a thin layer of mayonnaise on top of the potato layer and spread lightly with a spoon.

Using a medium grater, grate the hard cheese and place it on the surface of the puff pastry. Bake in a preheated oven for about 25-35 minutes at 180 degrees.

Place the fragrant and golden-brown meat racks on a dish. Thanks to its multi-layered nature, the dish has a unique taste and satiety! A huge plus is that the dish is baked in the oven, which means it retains more nutrients with a minimum of oil. This recipe can also be modified by replacing the ingredients in the layers. The main thing is to take into account the gastronomic wishes of your family and friends.

Tips on how to cook minced meat racks with potatoes

• I used minced pork, it turns out juicy and tasty.
• It’s better to make the minced meat more salty because we won’t add salt to the rest of the ingredients.
• For spiciness, you can add squeezed garlic to the meat.
• Onions add flavor, so it's best to add more, but don't forget to fry them first.
• Be sure to lubricate the stacks with sour cream or mayonnaise, otherwise they will turn out dry.
• The more cheese, the tastier, so you can sprinkle it all over the dish.
• For variety, you can add fried mushrooms, tomatoes, bell peppers, zucchini, eggplant, and carrots.
• Do not bake at high temperatures, otherwise the cheese will become hard and the meat will become dry.
• So, to summarize - minced meat stacks under a fur coat in the oven is a simple but very tasty dish!

This was my first time preparing minced meat in such an interesting way. And I really liked the result, the recipe itself, and the cooking method. The most interesting thing is that from some 300 grams of minced meat, one potato, several mushrooms and a piece of cheese, a whole baking sheet of stacks was obtained. So I recommend preparing a hearty, restaurant-quality meat dish: stacks of minced meat under a fur coat in the oven; the step-by-step recipe with photos will, as always, be detailed and understandable. I made two types of filling: one from a boiled egg and fried onions, the second from fried mushrooms. Each will also have potatoes and cheese.

Stacks of minced meat under a fur coat are a simple recipe, and the big plus is that you can diversify it at your discretion. Prepare from beef, chicken, add tomatoes, mayonnaise, spices, herbs to the filling.

Ingredients

To prepare stacks of minced meat you will need:

• minced meat – 300 g;
• boiled egg – 1 piece;
• potatoes - 1 large tuber;
• onions – 3 heads;
• champignons – 4-5 pcs;
• hard cheese – 120-150 g;
• salt - to taste;
• ground black pepper – 1/3 tsp;
• bread - 1 slice;
• Sunflower oil – 3 tbsp. l.

How to cook stacks of minced meat in the oven. Recipe

I made the minced meat from a piece of lean pork, mincing the meat once through a meat grinder along with a small onion and a piece of bread soaked in water. The onion can be finely chopped or grated if you are using ready-made minced meat and do not want to dirty the meat grinder. I don't add bread to save money. It will absorb the juice released during baking, the minced cakes will remain soft and will not lose their juiciness.

Of the spices in this recipe for minced meat, I added only ground black pepper and salt to taste.

He mixed it, then beat it well so that the food particles would stick together better.

Advice.The minced meat for the stacks must be made dense, but not stiff, otherwise you will not be able to form even cakes.

I will show you two filling options: eggs with onions and mushrooms with onions. Looking ahead, I’ll say that I liked it better with an egg, although when I cooked it, I thought it would be tastier with mushrooms. Boil a large egg in advance, cool it, and finely chop it. I chopped one onion into small cubes.

Fry the onion in a little oil. I didn’t fry it, but just cooked it until soft and let the edges turn a little pink.

Peeled a large potato tuber and grated it through a fine grater. The potatoes darken quickly, to keep the light color, rinse under cold water and squeeze. At the same time, I removed the excess starch. Added salt and mixed.

I rolled the piece into a round shape. Flatten it slightly to make a plump cake. I made a hole in the middle and put a little chopped egg in it.

Advice.Form the stacks immediately on the baking sheet so that they do not become deformed during transfer.

Place a teaspoon of fried onion on top and press down slightly for better fixation. I added salt and pepper (it’s better to do this when all the preparations are on the baking sheet).

Sprinkled with potato chips. I also crushed it slightly and adjusted it around the edges. The piles of minced meat should be high, so do not compact the filling too much. In this form, I placed it on a baking sheet covered with baking paper. I will sprinkle the cheese later when I prepare the second type of filling.

Stacks of minced meat with mushrooms

I will not describe the preparation of minced meat - it is prepared exactly the same as in the recipe above. For the filling, I took fresh champignons and cut them into pieces. Chop a large onion into small cubes.

Place the onion in a frying pan with well-heated oil and fry over low heat until soft. Added champignons and stirred. I added some salt and a couple of pinches of pepper.

He made the fire stronger and evaporated the liquid. Then reduced it and fried for about five minutes until done. Cooled it down a bit.

I made meat balls the size of large plums. I carefully flattened it to form round cakes about 3 cm thick. I made a depression in the middle of each. I added about a teaspoon of mushrooms fried with onions.

I recently discovered a new minced meat dish and we really liked it. The cooking recipe is not complicated, the composition of the ingredients is quite simple, and the result is a tasty dish that can easily compete with the usual cutlets. I present to your attention - stacks of minced meat under a fur coat in the oven, a step-by-step recipe with photos is simple and clear, so even a novice housewife can handle it.

The basis of the dish is a flat cutlet on which the filling is laid out in layers in a heap. Apparently this is why the dish is called a haystack, since it resembles in appearance a well-known agricultural structure - a haystack.

For stacks, the required ingredient is minced meat, it can be anything - pork, beef, mixed, you can make a more dietary option and make it from chicken or turkey meat. A stack under a fur coat is prepared and as a fur coat there are two more required ingredients - grated potatoes and cheese.

The filling, which is placed on a meat base and covered with a fur coat, can be different - mushrooms, eggs, tomatoes.

Stacks of minced meat under a fur coat in the oven with mushrooms - step-by-step recipe with photos

Stacks of minced meat under a fur coat are quite a satisfying dish, because it contains so many ingredients - potatoes, cheese, mushrooms, so there is no need to prepare a side dish for it. Although it is possible with a side dish, then it is better to make it from stewed vegetables or serve with raw vegetables in the form of slices or salad.

Ingredients:

• minced meat – 700 g
• potatoes - 5 medium size
• onion head - 1 pc.
• fresh mushrooms – 150 gr
• “Russian” type cheese – 150 gr
• salt, pepper - to taste

How to do:

Cheese and vegetables go well in minced meat dishes, I really like the recipe.

Stacks of minced meat with grated potatoes, cheese and egg

The mushroom filling for the stacks can be replaced with eggs, the dish will have a slightly different taste, but this will not make it any less tasty. I believe that stacks of minced meat under a fur coat, both with mushrooms and eggs, are suitable not only for an everyday meal, this dish will decorate any holiday table.

Ingredients:

• minced meat - 400 gr
• onion head - 1 pc.
• potatoes - 3 pcs.
• boiled eggs - 3 pcs
• hard cheese - 100 gr
• butter for frying
• mayonnaise, salt, ground pepper

Step-by-step recipe with photos:

Stacks of minced meat in the oven with tomatoes - video recipe

I suggest you watch another version of minced meat stacks in the video; there are no potatoes here, only eggs, cheese and tomatoes.

Other Stack Recipes

How else can you diversify this dish:

• Instead of mushrooms, add eggplants fried with onions
• Instead of eggs, place sliced ​​bell pepper on the fried onion
• instead of mushrooms and eggs, put a slice of tomato on the meat base
• replace raw potatoes with boiled potatoes
• replace potatoes with grated zucchini

I offered two step-by-step recipes with photos of minced meat stacks, as well as other options for fur coats. All dishes are prepared in the oven and are sure to take their rightful place in your family cookbook.

Try it, bon appetit!

Elena Kasatova. See you by the fireplace.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 6 2017

Content

Belarusian cuisine is famous for its many delicious and interesting dishes. Among them are meat racks made from ground meat. This dish is easy to prepare and is perfect for a family meal or holiday feast. Even a novice cook can make the dish, the main thing is to strictly adhere to the recipe.

How to prepare stacks of minced meat

Belarusian cutlets can be a worthy alternative to classic cutlets or chops. They turn out satisfying, appetizing and are a more economical option for a second course or snack. Preparing minced meat stacks is very simple: a little ground meat + additional products that you have in the refrigerator. The stuffed appetizer is often served with your favorite sauce or fresh vegetable salad.

The traditional dish is a flat cutlet, on which fried onions, grated raw or boiled potatoes, eggs, and cheese are laid out in layers. Eggs are often replaced with mushrooms, and potatoes with tomatoes, carrots, zucchini or other vegetables. They also use hard or soft cheese. The meat component can be any: pork, beef (veal), chicken, turkey or mixed.

Recipe for haystacks

Before you prepare stacks of minced meat, you need to choose a suitable recipe. Today there are many interesting options for creating a delicious lunch, dinner or unusual snack. You can use the recipe for potato stacks, make them with champignons or tomatoes, dietary chicken (turkey) or hearty ground pork and beef.

Stacks of minced meat under a fur coat in the oven

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content: 310 kcal.
• Purpose: lunch, dinner.
• Cuisine: Belarusian.
• Difficulty: medium.

The first way to prepare a Belarusian meat dish is stacks of minced meat under a fur coat in the oven. They make a great family dinner or treat for guests. This culinary process uses a mixed type of minced meat (pork + beef), hard cheese, chicken eggs, mayonnaise, various spices and seasonings. Original cutlets go well with fresh vegetables.

Ingredients:

• minced pork and beef - 250 grams each;
• onion – 2 heads;
• eggs – 3 pieces;
• hard cheese – 200 g;
• mayonnaise – 150 g;
• dry mustard – 1 teaspoon;
• salt, spices.

Cooking method:

1. Place the ground meat in a deep bowl.
2. Beat one egg into it, add salt and spices.
3. Combine the remaining eggs with mustard and mayonnaise. Beat the ingredients until thickened.
4. Place foil or baking paper on a baking sheet. Sprinkle with vegetable oil.
5. Make flat cakes from the meat, place on foil and press the middle a little for the filling.
6. Peel the onions and chop finely. Grate the cheese using a coarse grater.
7. Place onion in the cavity of each cutlet and a little cheese on top.
8. Coat with mustard-egg sauce.
9. Once again generously sprinkle the Stozhka dish with grated cheese.
10. Bake for 20 minutes at 180 degrees.

With potato

• Number of servings: 4 persons.
• Calorie content: 220 kcal.
• Purpose: lunch.
• Cuisine: Belarusian.
• Difficulty: medium.

The next nutritious lunch option is a recipe for minced meat with potatoes. For the dish you will need any meat, some raw potatoes, soft or hard cheese. Preparing an original treat will not take much time, but the result will be incredibly tasty and aromatic. It is advisable to serve the dish hot, complemented with a spicy sauce or vegetable salad.

Ingredients:

• ground meat – 300 g;
• Russian cheese – 150 g;
• egg – 2 pcs.;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• mayonnaise or sour cream – 100 g;
• sunflower oil – 2 tbsp. l.;
• salt, pepper, seasonings.

Cooking method:

1. Peel the onions and chop finely. Then fry in oil until transparent.
2. Hard boil the eggs, remove the shells and chop into cubes. Combine with mayonnaise.
3. Peel the potatoes, wash them, and chop them on a coarse grater. Finely grate the cheese.
4. Grease the baking dish a little with oil.
5. Add salt, pepper, and favorite seasonings to the ground meat. Mix the ingredients well.
6. Form into flat cakes and place in pan.
7. Place onion, eggs, and a layer of potatoes on each cutlet.
8. Sprinkle generously with cheese and make a mesh of mayonnaise on top.
9. Cook the stacks with minced meat for half an hour in an oven heated to 200 °C.

With mushrooms

• Cooking time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content: 187 kcal.
• Purpose: dinner.
• Cuisine: Belarusian.
• Difficulty: medium.

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